Giambotta Recipe – Eats Now

Name: Giambotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; 2 medium onions, chopped; 1/4 teaspoon salt; 2 teaspoons olive oil; 1 small eggplant; 3 small potatoes; 1 fresh fennel bulb, thinly slice the bulb part only; 1 medium zucchini; 3 fresh tomatoes; 1 red pepper (if you really want it); 1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil; salt and pepper

Servings: persons

2 garlic cloves, minced
2 medium onions, chopped
1/4 teaspoon salt
2 teaspoons olive oil
1 small eggplant
3 small potatoes
1 fresh fennel bulb, thinly slice the bulb part only
1 medium zucchini
3 fresh tomatoes
1 red pepper (if you really want it)
1/4 cup chopped fresh basil or 1 1/2 tablespoons dried basil
salt and pepper

1
Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
2
While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
3
Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
4
Increase heat and simmer for 40 minutes until vegetables are tender.
5
Add salt and pepper to taste.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 garlic cloves, minced, 2 medium onions, chopped, 1/4 teaspoon salt, 2 teaspoons olive oil, and more.

Yes, Giambotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giambotta

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